Coconut Cashew Curry Chicken

2015 Kids Recipe Challenge winning recipe: Honourable mention!

Johanna, from Bancroft, loves this recipe. This spiced up chicken is saucy enough to serve over rice alongside your favourite vegetables. 

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4 servings (1 cup/250 mL each)


  1. Paneer Option: To make this vegetarian, use 1 chopped package (400 g) of paneer instead of the chicken.
  2. Put leftovers away within 2 hours or sooner if they are in a warm location. 
  3. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.



1/2 cup (125 mL)


1cup (250 mL)

Light coconut milk

1 can (400 mL)

Canola oil

1 Tbsp (15 mL)

Onion, finely diced


Grated ginger

1 Tbsp (15 mL)

Garlic, minced

3 cloves

Garam masala

2 Tbsp (30 mL)

Curry powder

2 tsp (10 mL)

Thai red curry paste

2 tsp (10 mL)

Ground tumeric

1 tsp (5 mL)


1/4 tsp (1 mL)


1/4 tsp (1 mL)

Boneless skinless chicken breasts, chopped

1 lb (454 g) 

Tomato paste

1 can (5 oz)


  1. Soak cashews in water for 1 hour. Drain and place in blender with coconut milk. Puree until smooth; set aside.
  2. In a large nonstick skillet or saucepan, heat oil over medium heat. Cook onion, ginger and garlic for 2 minutes.
  3. Add garam masala, curry powder and paste, turmeric, cayenne and salt; cook, stirring for 1 minute.
  4. Stir in chicken and coat with spice mixture. Add tomato paste and stir to coat.
  5. Pour in cashew coconut mixture and bring to a simmer. Cook, stirring gently for about 20 minutes or until chicken is no longer pink.

Nutrition Information per serving (1 cup/250 mL): 

Calories: 395 kcal

Protein: 33 g

Fat: 20 g

Carbohydrate: 23 g

Fibre: 5 g

Sodium: 300 mg

Last Update – October 18, 2023

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